Crispy Mini Panelle with Parmesan

 

• 2 cups chickpea flour
• 3 cups water
• 1 teaspoon salt
• Black pepper, to taste
• 2–3 tablespoons fresh Italian parsley, finely chopped
• Neutral oil, for frying
• Finely grated Parmesan cheese, for finishing
• Lemon wedges, optional

Pour the cold water into a saucepan. Gradually whisk in the chickpea flour until completely smooth. Add the salt and black pepper.

Cook over medium heat, stirring constantly. As the mixture thickens, switch to a wooden spoon or sturdy spatula. Continue cooking for 7–10 minutes, until very thick and pulling away from the sides of the pan.

Stir in the chopped parsley during the last minute of cooking.

Immediately spread the hot mixture onto a parchment-lined baking sheet, approximately ⅛-inch thick. Place another piece of parchment over the top and gently smooth or roll to an even thickness.

Let cool completely for 30–45 minutes, until firm.

Cut into small rectangles approximately 1½ × 2 inches.

Heat about ½–1 inch of neutral oil to 350–360°F. Fry the panelle in small batches for about 2–3 minutes, turning as needed, until golden and crisp.

Transfer to a wire rack or paper towels to drain. Allow to cool for several minutes so they become crisp.

Generously dust with finely grated Parmesan cheese and serve with lemon wedges, if desired.

Tip: Keep the panelle close to ⅛-inch thick for that thin, crispy, cracker-like texture rather than the thicker, softer panelle traditionally served on a roll.